- 1 lb penne
- ½ yellow onion
- 4 cups cherry tomatoes
- ¼ cup olive oil
- 2 tsp minced garlic
- ¾ tsp red pepper flakes
- ¼ cup chopped parsley
Bring a large pot of salted water to boil. Cook penne according to package instructions. Reserve 1/8 cup cooking liquid per person before draining.
Meanwhile, chop onion into ½-inch dice. Halve cherry tomatoes.
In a medium saucepan on medium-high heat, add olive oil. Let heat 30 seconds, then add onion. Cook until translucent, then reduce heat to medium and add garlic and red pepper flakes (less if you are sensitive to spice). Stir 1 minute or until fragrant.
Add cherry tomatoes and season with salt and pepper to taste. Cook, stirring frequently, until beginning to soften, about 6 minutes.
Add penne and cooking liquid to the pan. Garnish with chopped parsley.